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yukon and sweet potato herbed fries


Yield: 2 full sheet trays of fries

Rating: A pain in the butt to slice all the potatoes and chop the herbs but this is just me being lazy



6 sweet potatoes, cleaned

7 large Yukon potatoes, cleaned

4 tablespoons extra virgin olive oil

Oil spray

2 teaspoons fresh rosemary, chopped small

2 teaspoons fresh thyme, chopped small

1 teaspoon Salt

1 teaspoon Garlic powder

½ teaspoon black pepper




Preheat your oven to 400 degrees (375 convection).


Take two large baking sheet trays and spray them with oil spray.  Slice your potatoes in long slices (skin on) about 1 inch wide, and place the two types of potatoes on the two separate sheet trays.  Drizzle each sheet of potatoes with 2 tablespoons of the olive oil.  Then sprinkle each with ½ teaspoon salt, ½ teaspoon of garlic powder, ¼ teaspoon black pepper, 1 teaspoon of rosemary and 1 teaspoon of thyme.  With a gloved hand mix the oil and seasoning around so that each piece of potato has a coating.


Bake your fries uncovered for about 45 minutes.  The tops should begin to turn golden and crispy.


Plan ahead:

The potatoes are best when made the day of serving, but your herbs can be chopped beforehand.  If you are desperate, you can make the sweet potatoes the day before and re-warm uncovered for 20 minutes on 350 degrees. 

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